Celebrity Cruises Poached Egg En Cocotte Recipe

Served in a Puff Pastry Shell with Creamy Sauteed Spinach, Crab and Hollandaise with Chives

Poached Eggs:6 eggs
4 oz. white vinegar
1 qt. water
1Tbsp. salt

Simmer water with vinegar and salt. Break eggs and drop contents into simmering liquid. Swirl eggs around for 5 minutes until set. Remove eggs and keep warm.

Puff Pastry Shell:Frozen puff pastry
Egg wash

Preheat oven to 350 degrees. Cut a total of 6 three-inch circles of puff pastry using a cookie or ring cutter. Place circles on parchment paper-lined sheet pan. Brush circles with egg wash and bake for 10 minutes until golden brown. Remove and cool. When cool, carefully slice off top layers as shells will be filled later.

Make a reduction with dry white wine, white wine vinegar and cracked peppercorns and reduce until dry. In a pot, simmer water, and in separate mixing bowl add egg yolks, lemon juice, and a splash of water. Whisk egg yolks until thickened. Warm egg yolks over the simmering water. Slowly on low heat, whisk in the clarified butter until thick, and season with cayenne pepper, salt, pepper.

Presentation:
Place puff pastry on individual plates with top cut off. Spoon in crab-spinach mixture. Place a poached egg on top. Spoon creamy hollandaise on top. Garnish with chopped fresh chives and black pepper.